Ingredients
-
32
-
-
1/2
-
1
-
1
-
1
-
1
-
1
-
2
-
1/2
-
2
-
2
-
-
-
Directions
I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.
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Steps
|
1
Done
|
In a Medium Saucepan, Combine Vinegar, Honey, 3/4 Cup Chicken Broth and Tomato Paste. Boil About 5 Minutes, Until It Reduces Down to About 3/4 Cup. Remove from Heat. |
|
2
Done
|
in a Large Skillet, Melt Butter Over Medium-Low Heat and Add Chicken. Cook on Both Sides, Until Brown, About 6-8 Minutes. Remove Chicken and Set Aside. Add the Shallots and Garlic to the Skillet and Cook on Low Until Soft, About 5 Minutes. Pour the Sauce Over the Chicken, Add the Wine, Remaining Broth Salt and Pepper. Cover and Simmer About 20 Minutes Until Tender. |
|
3
Done
|
Remove the Chicken, Add Sour Cream and Stir Into the Sauce (if Sauce Dries Up, Add More Broth). Boil a Few Minutes Then Return Chicken to Skillet. Top With Fresh Parsley. |
